Duck stew in pieces recipe in the oven. Duck stewed in pieces - recipe. Duck pieces in the oven in a sleeve

Greetings, dear friends and guests of the culinary site Home Restaurant! Today we have duck in the oven again...in pieces. Last time I told you how to cook duck in the oven with oranges, and today I am happy to share a basic recipe for how to cook duck so that it is soft and juicy in the oven.

Therefore, if you have a whole duck, or duck pieces, and you don’t know how to deliciously cook duck in the oven, welcome to my kitchen, where I will tell you in detail and with step-by-step photos what to marinate the duck in, so that it turns out juicy, soft and tasty, and how to bake it correctly.

Many people are interested in the cooking time for duck in the oven - we will also discuss this aspect of the recipe in more detail. So, a detailed excursion, for you, my dear readers - how to cook delicious duck, a recipe with step-by-step photos at your service!

Ingredients:

• 1 kg. duck (whole or pieces)

Marinade:

• 4 tbsp. soy sauce
• 3 tsp grated ginger
• 2 tsp honey
• 1 tsp mustard

To submit:

• Cherry sauce

How to cook duck so that it is soft and juicy in pieces:

I used duck legs for this recipe, but any parts of a duck on the bone will work, as well as a whole duck carcass. I prefer to bake the duck in pieces, because then it does not need to be cut into portions when cooked. This does not affect the juiciness in any way, plus the duck in pieces will cook faster in the oven. It is advisable to use chilled meat, or frozen pieces of duck on the bone in a vacuum.

Combine all the ingredients for the marinade in a deep plate.

And mix until smooth. You should end up with a thick paste like the one in my photo.

Next, mix the duck pieces with the marinade in a large, deep bowl. If you are using a whole duck carcass, make sure that the marinade is evenly distributed. Cover the bowl with cling film or cover with a lid and place in the refrigerator to marinate for at least 6 hours, preferably overnight. I usually marinate the duck in the evening, and put it in the oven at 10-11 in the morning, so that I can get a hot and rosy meat dish when the guests arrive.

Place the marinated duck pieces in a heat-resistant dish of a suitable size. If you are roasting a whole duck, then you will need a duck pan or a dish with high sides.

Next, seal the mold tightly with foil in two layers, much like in my photo. And we send the duck to bake in a preheated oven at 180 degrees for at least three hours. After three hours, you can open the foil slightly and pierce the meat near the bone to check the readiness of the duck.

If you want duck with an appetizing crust, I recommend removing the foil and keeping the meat under the top grill for 15-20 minutes. As a rule, modern ovens have such a “Top Grill” function. If there is no such function, place the dish with the duck on the top level of the oven and turn on the top heat at 200 degrees.

Serve the duck immediately, before the dish has cooled. An ideal accompaniment for oven-roasted duck –

Calories: Not specified
Cooking time: Not specified

In many families, duck is considered a holiday dish. The most common way to prepare it is to bake the whole carcass in the oven, since everyone loves a crispy crust. But today I want to offer an alternative photo recipe - stewed duck pieces. The advantage of this recipe is that if you don’t have an oven, you can cook a delicious dish on the stove. In addition, it can be prepared a couple of days before the holiday and stored in the refrigerator. When infused, the meat will be saturated with juices and this will only improve its taste.

You can cook duck in sour cream, its own juice, with stewed cabbage, soy sauce, spices, etc. Any recipe is delicious and has an excellent aroma. However, no matter what cooking method you choose, you need to consider the following rules. Firstly, you should not pour too much water for extinguishing, especially if the bird is young. It is enough to cover 2/3 of the liquid volume. But a fatty bird needs to be completely filled with water. Secondly, add spices and season with salt after all the duck fat has rendered. Thirdly, pre-keep an old bird for 12 hours in a bowl of mineral water, so its meat will become softer. Well, the fourth rule is that for stewing it is advisable to use dishes with heat-holding capacity. Cast iron, ceramic or glass pans are ideal; you can also use pans with a thick bottom and machine tools, and a non-stick coating. We highly recommend trying it. But this will be a separate conversation.

Ingredients for cooking:

- duck - half the carcass.,
- onions – 1 pc.,
- garlic – 3-4 cloves,
- mustard – 1 tsp,
- soy sauce – 3-4 tbsp. l.,
- saffron – 1 s. l.,
- vegetable oil - for frying,
- salt - to taste,
- ground black pepper - to taste.

Recipe with photos step by step:

Wash the duck, scrub with an iron sponge, remove fat and divide into pieces.




Peel the onions and garlic, wash and cut them: garlic into small cubes, onion into half rings.




Prepare the sauce. Combine mustard, soy sauce, saffron, salt and pepper.






Mix the ingredients well.




Heat the vegetable oil in a heatproof bowl and fry the duck over medium heat for about 15 minutes. Then pour the sauce into it and mix well.




Fry the duck with the sauce for 10 minutes and add chopped onion and garlic.




Pour in 50 ml of drinking water, bring it to a boil, reduce the temperature to low, cover the pan with a lid and simmer the duck for about 1.5 hours.






Serve the finished dish with gravy and any side dish, for example, mashed potatoes, spaghetti or rice.
Let us remind you that last time we shared with you

Duck breasts fry over medium heat.

Duck legs fry according to time -.

Duck fillet pieces fry over medium heat without a lid.

How to fry duck legs

Products
Duck legs - 4 pieces weighing half a kilo
Vegetable oil - 3 tablespoons
Ground black pepper - half a teaspoon
Curry - half a teaspoon
Salt - to taste

How to fry duck legs
1. Wash the duck legs, rub with salt and spices.
2. Heat a frying pan, pour oil.
3. Place the duck legs in a frying pan and fry over high heat for 15 minutes on both sides until a crust appears.
4. Reduce heat and pour in half a glass of water. Simmer the duck legs for 30 minutes over medium heat, covered.

Fkusnofacts

Since duck has dense meat, before frying it is recommended to marinate the duck in spices, mayonnaise or marinade for 1-3 hours so that after frying the duck is juicy and soft. You can soak a piece of duck or fillet in the following marinades (per 1 kilogram of duck):
- balsamic vinegar - half a glass, soy sauce - half a glass, salt and pepper - marinate the duck for 10 hours;
- salt, pepper, 4 tablespoons of mayonnaise - marinate for 2 hours;
- ginger root, 2 onions, half a glass of white wine and 1 teaspoon of vinegar, thyme, cloves, red pepper - marinate for 4 hours, stirring every hour;
- 1 lemon, 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of mustard, 2 tablespoons of mayonnaise, curry and ground black pepper - heat the mixture until the honey dissolves and soak the duck in this marinade for 3 hours;
- 2 glasses of Coca-Cola, half a glass of strong coffee, half a glass of vodka, 1/4 cup apple cider vinegar, 3 cloves of garlic and 2 heads of onion - marinate the duck for 24 hours in the refrigerator.

If the duck has skin, then you should not add oil to the pan. When frying, the skin of the duck will release a lot of fat, which will be enough for frying.

When choosing a whole duck, pay attention to the characteristics of the carcass - the legs should not be too short (otherwise you risk buying a duck stuffed with hormones), the skin color should be uniform, the smell should not be sour.

Duck is almost always sold with poorly singed feathers, so it is recommended to singe the duck before frying at home: using a gas stove, candle or matches. You should place the part of the duck skin where the pieces of feathers remain over the fire and wait until they are completely burned.

If you bought a whole duck, you should remove the tail when frying, because... when frying, it will have an unpleasant odor that will permeate all other parts of the duck.

How to fry duck in pieces

Products
Duck fillet - 300 grams
Onions - 1 head
Bell pepper - 2 pieces
Tomatoes - 2 large tomatoes
Sour cream - 2 tablespoons
Vegetable oil - 3 tablespoons
Salt and pepper - to taste

Duck pieces in a frying pan
1. Heat a frying pan, pour oil, add duck pieces, salt and pepper and fry over medium heat without a lid for 15 minutes.
2. Peel and chop the onions, add to the frying pan.
3. Then peel the bell pepper from seeds and stems, chop thinly and add to the frying pan.
4. Wash the tomatoes, peel them, remove the stems, cut them and add them to the frying pan.
5. Simmer the duck for 30 minutes, stirring.
6. Add sour cream, salt and pepper, mix well and heat for 3 minutes.

How to simply stew duck pieces

Products
Duck parts with bones (wings, thighs, breast, back with meat) - 1 kilogram
Onion - 2 large heads
Garlic - 3 cloves
Bay leaf - a pair of leaves
Ground black pepper - 10 balls
Vegetable oil - 2 tablespoons
Greens - several sprigs

How to stew duck in pieces
1. Wash the duck, singe the feathers if necessary, and remove the skin if desired.
2. Chop the duck parts into large pieces.
3. Heat a frying pan, pour 2 tablespoons of oil.
4. Place the duck and fry it until golden brown for 7-10 minutes over medium heat without a lid.
5. While the duck is roasting, peel and chop the onion and chop the garlic.
6. Add onion and garlic to the duck, fry together for another 10 minutes.
7. Pour 1 glass of water into the frying pan and cover with a lid.
8. Simmer the duck over low heat for 1 hour, stirring halfway through.
9. Serve the duck with a side dish (potatoes, rice, pasta), pouring the remaining sauce from stewing the duck.

If you are not a vegetarian, you will never be able to resist delicious duck meat. The most common way to prepare this bird is a whole baked carcass with apples. But it can also be prepared in portioned pieces, which are marinated and cooked faster than a whole carcass. I want to introduce you to some very tasty recipes for preparing duck, which you can serve on a holiday table or diversify your daily lunch or dinner.

Any meat turns out very tasty if it is stewed in sour cream. The meat of this bird must be cooked correctly so that it does not dry out, but is juicy and tender, so during cooking, follow some recommendations. Let's look at a step-by-step recipe for cooking stewed duck pieces in sour cream with photos.

Recipe for stewed duck pieces with sour cream

Kitchen appliances and utensils: frying pan, stove, cutting board, knife.

Ingredients

Step by step recipe

1. Wash the meat, remove the remaining feathers from the duck carcass. Cut it into small portions and rinse again.
2. Pour 4 tbsp into the pan. l. vegetable oil, heat, add pieces of meat and fry on both sides until golden brown.
   
   
3. Wash and peel two large or three medium onions. Cut them into small cubes.
   
   
4. Wash two large apples. Remove the core and cut into cubes. It is better to use sweet and sour apples.
   
   
5. Add the onions and apples to the meat and fry for about five minutes, stirring occasionally.
   
   
6. Then pour 300 g of meat broth or water into the frying pan, cover with a lid and simmer over low heat for 10-15 minutes.
   
   
7. Now you can add salt, pepper to taste, 400 g of sour cream.
   
   
8. Simmer, covered, until the meat is cooked through, about 40 minutes.
   
   

Video recipe for cooking duck pieces stewed in sour cream

Dear chefs, I suggest you watch a video that describes in great detail the entire process of preparing a meat dish. You will see what pieces the bird can be divided into, how best to fry it, and what will happen when it is fully cooked.

Since childhood, I remember how a relative came to visit us and cooked duck in a deep clay dish. Either because such a dish was not on our table so often, or because it was really incredibly tasty and tender meat that simply melted in my mouth, I still remember its taste, and never before in my life have I... didn't happen again. If I were older, I would definitely have found out even then what was so secret in this meat that I didn’t know.

Having tried several options for cooking duck, I concluded that the main secret was earthenware, which, unfortunately, I don’t have now. And now I will share with you a recipe for preparing this bird, which is as similar as possible to a very familiar recipe from my childhood.

Recipe for stewed duck pieces with apples and prunes

Cooking time: 1.5 hours.
Number of servings: for 4 people.
Kitchen appliances and utensils: oven, duck roaster or convenient deep heat-resistant dish.
Calories: 237 kcal per 100 g of product.

Ingredients

Step by step recipe

• It is better to use chilled poultry. If you have frozen meat, defrost it at room temperature.
• You can first rub the meat with spices and let it sit for at least 4 hours.
• Be sure to take sweet and sour, hard varieties of apples. Sweet apples become tasteless and do not add any piquancy to the finished dish.
• Instead of water, you can use milk, cream or sour cream.

Video recipe for cooking duck stewed in pieces with apple and prunes

Dear readers, now let's watch a video that clearly shows the whole process of preparing delicious stewed duck in pieces for this step-by-step recipe with photos.

Serving options

• This is a completely independent dish, to which I serve only fresh salads.
• Meat can be an excellent addition to potatoes, pasta, any cereals and legumes. The gravy that remains after cooking will perfectly season the side dish.
• Serve the meat on portioned plates or a shared platter, garnished with fresh herbs.
• You can also offer cranberry sauce to this meat for family and guests.

We all know that meat is good for our body.. It contains a lot of protein and iron, which gives us strength and energy. Chicken is now very popular and commercially available, it is easy to cook and delicious. But sometimes you want to eat another type of bird for variety. Today we learned recipes for cooking stewed duck in pieces in the oven and in a frying pan. Let this dish appear on your dinner table more often, because it will satisfy even the pickiest gourmets. By the way, duck meat contains vitamins D and Omega 3, which have a huge positive effect on our body.

Cooking options

• Relatively recently, a recipe was discovered in our area. Orange has become an excellent substitute for apple because it has a pleasant sourness and adds a unique aroma to the meat. I recommend preparing the bird using this recipe this coming weekend to enjoy the taste of the tender meat.
• It is extremely popular in many countries. The name alone makes even a well-fed person’s mouth water, but imagine what the aroma will be in the house and how tasty it will be when you cook it yourself. We cook poultry this way for all holidays and birthdays. For guests, this dish is the most anticipated. It's so interesting to watch them give up snacks to make room for duck in their stomachs. Be sure to use my recipes, you and your guests will be satisfied.
• And I’ll leave it here for you. Of course, it is not as popular as chicken fillet, but it is also quite tasty. And if you cook it correctly, you will get a meat delicacy. This meat is combined with apples, oranges and pomegranates. These products are cooked together with meat, or they are used to make a sauce that is poured over the food before serving. Fillet with mushrooms, onions or potatoes also turns out very tasty. To prepare it quickly and tasty, you need to take a few ideas from experienced chefs, add your ingenuity and imagination, and you will be able to get the desired dish, after which everyone present will lick their fingers.
• I like to bake. There are several options for preparing this dish, and each of them is delicious in its own way. I will leave the simplest ideas for you. You can implement them on any weekday or for a festive event. I would also like to say that this dish is very tasty when served hot, so it is not recommended to prepare it in advance.

Dear cooks, I hope that today I was able to be as useful as possible for you, and that delicious duck is already spreading its aromas in your kitchen. If during its preparation you have any comments or suggestions, leave them in the comments, I will definitely take a look. And now I want to wish you more delicious ideas and bon appetit!

Step 1: Prepare ingredients.

Step 2: Prepare the broth for the duck.

Step 3: Stew the duck.

Step 4: Prepare the sesame seeds for the duck.

Step 5: Serve the braised duck.

You can cook buckwheat using the remaining duck broth. Buckwheat in such a broth will turn out unusually tasty and crumbly.

I rub the duck using the classic version - table salt mixed with black pepper, and you can also use honey or marinate with fresh lemon juice.

As a side dish for this duck, you can use potatoes prepared in any way, boiled rice or fresh chopped vegetables.